Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, croziflette. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Croziflette, a French pasta bake with local crozets, bacon and reblochon cheese. One of my favorite French Alps mountain dishes! Fry with a bit of butter. Pour some white wine on the pan and stop cooking process.
Croziflette is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Croziflette is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can cook croziflette using 6 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Croziflette:
- Prepare 500 g crozets (nature/sarrasin)
- Take 1 oignon
- Take 200 g lardons
- Make ready 20 cl crème fraîche liquide
- Make ready 1 peu de vin blanc
- Make ready 1 reblochon
Croziflette is a twist on the better-known tartiflette—switch out the potatoes for a special type of pasta called crozet, and you have a French-style pasta bake! There are many traditional French recipes from this area of France using crozets, but the cheesy croziflette is a family favorite. A la base de la recette de la croziflette, on trouve le Crozet : pâte alimentaire traditionnelle de Savoie, c'est une petite pâte carrée à base de farine de sarrasin ou de blé dur. The Croziflette is an alternative to the Tartiflette.
Instructions to make Croziflette:
- Faire cuire les crozets pendant 12 min
- Faire revenir les oignons avec les lardons à la poêle
- Déglacer avec 1 peu de vin blanc et laisser cuire à feu doux quelques minutes
- Rajouter la crème fraîche, laisser 2/3 min
- Pendant ce temps là, égoutter les crozets cuits et les mettre dans un plats à gratin
- Rajouter le mélange lardons/oignons/ crème fraîche sur les crozets. Mélanger
- Couper le reblochon en tranches et les poser sur la préparation
- Enfourner 20min à 200°,puis 2/3 min sous le grill
- Déguster…Bon appétit 😋
A la base de la recette de la croziflette, on trouve le Crozet : pâte alimentaire traditionnelle de Savoie, c'est une petite pâte carrée à base de farine de sarrasin ou de blé dur. The Croziflette is an alternative to the Tartiflette. Croziflette lijkt er veel op, maar hier worden de aardappels vervangen door zogenaamde crozets. Dit is een lokale pastasoort uit de Savoie, met name uit het dal van de Tarentaise. De kleine typische vierkante deegplakjes worden gemaakt van boekweitmeel (farine de sarrasin).
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